Vegan Trumpet Mushroom “Scallops” With Tarragon Cashew Cream

You read that right—those are actually mushrooms, not scallops! Look for king trumpet mushrooms at your local Asian market; pick ones that are firm and have a bright white stem. This completely vegan dish is a knockout in the flavor department thanks to quickly seared mushrooms and the rich cashew cream sauce. Even if you’re not vegan, this dish is a real head turner. Serve it over pasta for a nice meatless meal.

Ingredients

2 (8 oz.) king trumpet mushrooms

2 tablespoons olive oil, divided

1 tablespoon all-purpose flour

1 cup unsweetened cashew milk

3 garlic cloves, smashed

1 medium shallot, quartered

1 tarragon sprig, plus leaves for garnish

3/4 teaspoon kosher salt, divided

1/4 teaspoon black pepper

Nutritional Information

Calories 112

Fat 8g

Satfat 1g

Unsatfat 6g

Protein 4g

Carbohydrate 8g

Fiber 2g

Sugars 3g

Added sugars 0g

Sodium 389mg

Calcium 4% DV

Potassium 9% DV

Calories 112

Fat 8g

Satfat 1g

Unsatfat 6g

Protein 4g

Carbohydrate 8g

Fiber 2g

Sugars 3g

Added sugars 0g

Sodium 389mg

Calcium 4% DV

Potassium 9% DV

How to Make It

Heat 1 tablespoon of the oil in a small saucepan over medium-high. Add flour; whisk until combined. Whisk in cashew milk until smooth and thickened. Remove from heat, and add chopped mushroom tops, garlic, shallot, tarragon sprig, and 1/8 teaspoon of the salt. Cover; let stand at room temperature for 10 minutes. Pour through a fine-mesh strainer; discard solids. Return sauce to saucepan, and cover to keep warm.

Step 3

Heat remaining 1 tablespoon oil in a medium nonstick skillet over medium-high. Add half of the mushroom “scallops”; cook until tender and browned on both sides, about 2 minutes per side. Repeat with remaining mushrooms. Sprinkle with black pepper and remaining 1/4 teaspoon salt. Spread sauce on a platter, and top with mushroom scallops; garnish with tarragon leaves.

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